Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.

After 20 minutes, add the broccoli florets to the baking sheet with the potatoes. Drizzle with the remaining tablespoon of olive oil and toss to combine. Return to the oven and roast for an additional 15 minutes, or until the potatoes are golden and the broccoli is tender.

In a small bowl, whisk together the sweet chili sauce, rice vinegar, and soy sauce.

Once the potatoes and broccoli are done roasting, remove them from the oven and let them cool slightly. Drizzle the sweet chili sauce mixture over the roasted vegetables and toss to coat.

Transfer the salad to a serving bowl and sprinkle with sesame seeds and chopped green onions before serving.